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Italian Eggplant

"Baby Eggplant"

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  • If full-sized eggplants carried around family pictures, these very mild, slightly chewy, and earthy babies would surely be in their wallets. Traditionally grown and cooked in Italy, their pale flesh is even creamier and smoother than that of their larger cousins. No need to peel, because the nutritious skin is super-tender.
    Origin

    Holland

  • Nutrition Facts
    Serv. Size 1/2 cup chopped raw (41g)
    Servings varied
    Amount Per Serving
    Calories 10Calories From Fat 0
    % Daily Value *
    Total Fat 0g0%
    Saturated Fat 0g0%
    Trans Fat 0g
    Cholesterol 0mg0%
    Sodium 0mg0%
    Total Carbohydrate 2g1%
    Dietary Fiber 1g4%
    Sugars 1g
    Protein 0g
    Vitamin A **
    Calcium **
    Vitamin C 2%
    Iron **
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Calories:2,0002,500
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4
  • EGGPLANT

    Storing Eggplant
    Eggplant is tropical in origin, so it does not agree well with extreme cold. For this reason, a whole eggplant will last better and longer out of the refrigerator but in a cool place — 50 degrees is ideal. On the countertop, eggplant should keep for about 3 days. If storing cut eggplant, wrap in plastic and place in the least cool section of the refrigerator.
  • How much should I buy?
    1 makes 1 to 2 servings
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